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Yaki soba
Serves 2 Starters and mains
Ingredients
- olive oil, for stir-frying
- 1 large red onion, finely chopped
- 3 garlic cloves, finely chopped
- 2cm piece ginger, peeled and sliced into thin batons
- 2 large spring onions, cut into batons
- 6-7 shiitake mushrooms, sliced
- 120g soba noodles
- 165g king prawns, shells removed
- 3 handfuls baby spinach
- 2tbsp Worcestershire sauce
- 1tbsp soy sauce
- 2tbsp oyster sauce
- 2tsp honey
Method
Stir-fry the onion, garlic, ginger and spring onion in a little olive oil, along with a good pinch of sea salt, for around 8 minutes, until the onion has softened. Add the sliced mushrooms and stir-fry for another couple of minutes, until they start to soften.
Put the noodles in a saucepan, cover with boiling water and simmer for 3-4 minutes, until they are soft and separated.
While the noodles are cooking, add the prawns and baby spinach to the onion mix and stir-fry for another 3-4 minutes, until the prawns are cooked.
Drain the noodles, then add them to the prawn mix. Toss well so that all the ingredients are mixed together well. Add the Worcestershire sauce, soy sauce, oyster sauce and honey and stir well so that everything is coated.
This recipe was taken from the April 2020 issue of Food and Travel.
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